November can’t be official until a hearty soup is simmering in a crock pot all day long on a Sunday. Inspired by quirky fingerling potatoes from Delvin Farms & a multi-lentil “autumn” blend from Whole Foods, I quickly threw together the ingredients and have been enjoying the rest of my day not in the kitchen. Fingerling potatoes are a great source of vitamins, minerals, and dietary fiber. I left the skin on for taste, texture, and Vitamin-C (a much needed vitamin in gloomy autumn). Delvin Farms grows organically, so when tossing all of these raw ingredients into my crock pot, I can rest assured I’m not simmering anything but true goodness. Be sure to check out their blog, where this recipe is also featured!
INGREDIENTS: + 1/2 small yellow onion, diced + 2 garlic cloves, minced + 2 1/2 cups fingerling potatoes, sliced into coins + 1 turnip, cubed + 1 fresh rosemary sprig, finely chopped + 3-5 fresh thyme sprigs, finely chopped + 1-2 celery stalks, diced + 1 cup autumn blend lentils (or a variety of lentils: French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina, and Ivory White). + 6 cups vegetable stock (A freshly home made stock is a must) + Salt, pepper and/or all purpose spice + 1 tbs olive oil
METHOD: Salute the diced onion and minced garlic in a small skillet with olive oil. Place in a crock pot, turned on “High” and add ALL additional ingredients, diced/chopped/cubed! Go enjoy your day and come back to eat in 5-6 hours!